Lemon Blueberry Sourdough Bread Recipe

If you want to take making sour dough to the next level, add some blueberries and lemon.

My daughter has brought this to friends houses and their parents have called me asking to make some more. It’s not at all as hard as you’d think and the effort is worth it. It’s fresh, sweet and delicious. Pairs well with a bit of butter or cozied up with a cup of a tea.

A perfect blend of tangy lemon, sweet blueberries, and classic sourdough flavor!

Give it a try and let me know what you think!

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Ingredients:

For the Dough:

• ½ cup (120g) active sourdough starter (bubbly and fed)

• 1 cup (240g) warm water

• 3 tablespoons honey or sugar

• 3 cups (360g) bread flour (or all-purpose flour)

• 1 teaspoon salt

• 1 tablespoon lemon zest (from about 1 lemon)

• 1 teaspoon vanilla extract (optional)

• ¾ cup (100g) fresh or frozen blueberries (if using frozen, do not thaw, but fresh is my preference)

• 1 teaspoon lemon juice

Instructions:

1. Mix the Dough (Night Before)

1. In a large mixing bowl, whisk together sourdough starter, warm water, honey (or sugar), lemon zest, and vanilla extract.

2. Add flour and salt and mix until it forms a shaggy dough.

3. Cover and let it rest for 30 minutes to let the flour absorb the water.

2. Stretch and Fold (Incorporating Blueberries)

1. After 30 minutes, stretch and fold the dough by gently pulling up one side and folding it over. Repeat 3-4 times.

2. On the second fold, gently fold in the blueberries to evenly distribute them.

3. Bulk Fermentation (8-10 Hours Overnight)

1. Cover the bowl with plastic wrap or a towel and let it rise overnight at room temperature (8-10 hours). It should double in size.

4. Shape the Dough

1. Turn the dough onto a lightly floured surface. Shape it into a round loaf.

2. Place it into a floured banneton or bowl lined with a towel, seam-side up. Cover and let it rise for 1-2 hours until slightly puffy.

5. Bake the Bread

1. Preheat the oven to 450°F (230°C) and place a Dutch oven inside to heat up.

2. Turn the dough onto parchment paper, score the top with a sharp knife, and transfer to the hot Dutch oven.

3. Cover and bake for 20 minutes covered, then 20-25 minutes uncovered until golden brown.

6. Cool & Enjoy

1. Let the bread cool completely for at least 1 hour before slicing.

This lemon blueberry sourdough is soft, slightly sweet, and bursting with fresh flavor and perfect toasted with butter or a drizzle of honey!